Amazing Tex-Mex Quesadilla Salad Bowl: 4 Crispy Stars
Enjoy a vibrant and flavorful Tex-Mex Quesadilla Salad Bowl, perfect for a satisfying lunch. This recipe features crispy quesadilla pieces, hearty beans, creamy avocado, and a zesty dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Salad
- Method: Baking and Assembling
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 4 small flour tortillas
- 1 cup cooked shredded chicken or black beans (for vegetarian option)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1 cup chopped romaine lettuce
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 1/4 cup diced red onion
- 1/4 cup diced bell pepper (any color)
- 1/2 avocado, diced
- 2 tablespoons chopped fresh cilantro
- For the Dressing:
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush both sides of the tortillas lightly with olive oil. Cut each tortilla into 8 wedges.
- Arrange wedges in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Set aside.
- In a small bowl, combine shredded chicken (if using), chili powder, cumin, salt, and pepper. If using black beans, rinse and drain them and toss with the spices.
- In a large bowl, combine romaine lettuce, corn, red onion, and bell pepper.
- Add the seasoned chicken or black beans to the salad.
- Prepare the dressing: Whisk together lime juice, olive oil, honey, cumin, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine.
- Top the salad with diced avocado and chopped cilantro.
- Serve the crispy quesadilla wedges on the side or scattered over the salad.
Notes
- For extra flavor, you can add a pinch of cayenne pepper to the chicken or bean mixture.
- Feel free to add other vegetables you enjoy, such as tomatoes or jalapeños.
- Make sure the quesadilla wedges are completely cooled before adding them to prevent them from becoming soggy.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450-500 (will vary based on chicken vs. beans and exact ingredient amounts)
- Sugar: Approximately 8-12g
- Sodium: Approximately 400-600mg
- Fat: Approximately 25-35g
- Saturated Fat: Approximately 5-8g
- Unsaturated Fat: Approximately 20-27g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-40g
- Fiber: Approximately 8-12g
- Protein: Approximately 20-30g
- Cholesterol: Approximately 30-50mg (if using chicken)
Find it online: https://flavorvista.com/tex-mex-quesadilla-salad-bowl-recipe/